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PUBMED FOR HANDHELDS

Journal Abstract Search

268 related items for PubMed ID: 31760021

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  • 4. Time effect on structural and functional properties of whey protein isolate-gum acacia conjugates prepared via Maillard reaction.
    Chen W, Lv R, Wang W, Ma X, Muhammad AI, Guo M, Ye X, Liu D.
    J Sci Food Agric; 2019 Aug 15; 99(10):4801-4807. PubMed ID: 30977143
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  • 7. Characterization of whey protein isolate-(-)-epigallocatechin-3-gallate conjugates prepared by non-enzymatic and enzymatic methods and their application in stabilizing β-carotene emulsion.
    Chen W, Zhu J, Wang W, Liu D, Zhang Y, Li Y, Meng F, Zhang W, Liu D.
    Food Chem; 2023 Jan 15; 399():133727. PubMed ID: 36027815
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  • 8. Flaxseed gum: Extraction, bioactive composition, structural characterization, and its potential antioxidant activity.
    Safdar B, Pang Z, Liu X, Jatoi MA, Mehmood A, Rashid MT, Ali N, Naveed M.
    J Food Biochem; 2019 Nov 15; 43(11):e13014. PubMed ID: 31475377
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  • 9. Improvement in emulsifying properties of whey protein-Rhamnolipid conjugates through short-time heat treatment.
    Zhang G, Li Y, Song T, Bao M, Li Y, Li X.
    Colloids Surf B Biointerfaces; 2019 Sep 01; 181():688-695. PubMed ID: 31226644
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  • 10. Stabilization of water in oil in water (W/O/W) emulsion using whey protein isolate-conjugated durian seed gum: enhancement of interfacial activity through conjugation process.
    Tabatabaee Amid B, Mirhosseini H.
    Colloids Surf B Biointerfaces; 2014 Jan 01; 113():107-14. PubMed ID: 24060935
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  • 15. Astaxanthin-loaded emulsion gels stabilized by Maillard reaction products of whey protein and flaxseed gum: Physicochemical characterization and in vitro digestibility.
    Zhang Z, Chen W, Zhou X, Deng Q, Dong X, Yang C, Huang F.
    Food Res Int; 2021 Jun 01; 144():110321. PubMed ID: 34053526
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  • 17. Implications of partial conjugation of whey protein isolate to durian seed gum through Maillard reactions: foaming properties, water holding capacity and interfacial activity.
    Amid BT, Mirhosseini H, Poorazarang H, Mortazavi SA.
    Molecules; 2013 Dec 06; 18(12):15110-25. PubMed ID: 24322494
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  • 19. Physicochemical stability, microrheological properties and microstructure of lutein emulsions stabilized by multilayer membranes consisting of whey protein isolate, flaxseed gum and chitosan.
    Xu D, Aihemaiti Z, Cao Y, Teng C, Li X.
    Food Chem; 2016 Jul 01; 202():156-64. PubMed ID: 26920280
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  • 20. Unveiling the transformative influence of sonochemistry on formation of whey protein isolate and green tea extract (WPI-GTE) conjugates.
    Chinarak K, Wongnen C, Chaijan M, Tamman A, Donlao N, Cheong LZ, Worawan Panpipat.
    Ultrason Sonochem; 2024 Nov 01; 110():107037. PubMed ID: 39178554
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